西班牙奥伦斯省的肉类生产:1995 - 97年期间的演变A西班牙奥伦斯省的肉类生产:1995 - 97年期间的演变A西班牙奥伦斯省的肉类生产:1995 - 97年期间的演变

IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

CyTA - Journal of Food Pub Date : 1999-07-01 DOI:10.1080/11358129909487595

A. Buján, J. Alvarez, J. Rodriguez

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引用次数: 0

摘要

以下研究通过对1995年至1997年屠宰场卫生控制手册所载数据的分析，说明了西班牙奥伦斯省肉类生产的情况。对上述数据的研究表明，在这段时间内，生产活动的数量和屠宰牛的数量都有了显著的增加。本文试图通过对1995年至1997年屠宰场卫生控制手册中反映的数据的分析，展示西班牙奥伦斯省屠宰场的肉类生产情况。对这些数据的研究表明，在研究期间，生产活动在捕捞吨数和屠宰牛数方面都有显著增加。关键词:肉类生产，欧伦斯。本文试图描述巴西屠宰场的肉类生产情况。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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LA PRODUCCIÓN CÁRNICA EN LA PROVINCIA DE OURENSE (ESPAÑA): EVOLUCIÓN DURANTE EL PERÍODO 1995–97 A PRODUCCIÓN CÁRNICA NA PROVINCIA DE OURENSE (ESPAÑA): EVOLUCIÓN DURANTE O PERÍODO 1995–97 MEAT PRODUCTION IN THE PROVINCE OF OURENSE (SPAIN): EVOLUTION DURING THE PERIOD 1995–97

Abstract Resumen Resumo The following study shows the situation of meat production in the province of Ourense (Spain), through the analysis of data included in the Slaughterhouse Sanitary Control Books which date from 1995 to 1997. The study of the aforementioned data shows that the productive activity has gone through significant increases during these periods both in the amount processed as well as in the number of cattle slaughtered. El presente trabajo intenta mostrar la situacion de la produccion carnica en los mataderos de la provincia de Ourense (Espana), a traves de un analisis de los datos reflejados en los Libros de Control Sanitario de Mataderos de 1995 a 1997. Del estudio de los citados datos, se comprueba que la actividad productiva ha sufrido incrementos significativos durante el periodo estudiado, tanto en toneladas faenadas como en numero de reses sacrificadas. Palabras clave: Produccion carnica, Ourense. O presente traballo intenta amosa-la situacion da produccion carnica nos matadoiros d...

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来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.